VEGETABLE FRITTATA WITH FETA AND DILL

SERVING SIZE: TK

SERVES 6

As temperatures drop, there’s no better time to enjoy a steaming bowl of soup. This hearty dish contains barley, a grain that’s rich in protein as well as calcium, phosphorus, and B vitamins. The “pearl” barley used here refers to grain that’s been polished, after the husk and bran have been removed. It’s the form most commonly used in soups.

Ingredients

3/4 cup pearl barley

11 cups Vegetable Stock (page 125) or store-bought vegetable broth

2 tablespoons extra-virgin olive oil

1 1/2 cups chopped onion

Instructions

1 cup chopped carrots

1/2 cup chopped celery

1 cup thinly sliced mushrooms (I like shiitake)

Salt, to taste

1/2 bunch parsley

1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.

2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.

3. Add the remaining vegetable stock and simmer 30 minutes, covered.

4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.